Chile-Grilled Scallops with Coconut Mint Chutney
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.
Coconut Mint Chutney:
1 cup grated fresh coconut
1/4 cup lemon juice
1/2 cup chopped onions
1/4 cup chopped ginger
1 habanero chile, seeds and stem removed, minced
1/2 tsp. salt
1 Tbsp. vegetable oil
1 tsp. mustard seeds
1/2 cup chopped fresh mint
2 pounds scallops
1/4 cup vegetable oil
2 Tbsp. ground New Mexican red chile
salt and freshly ground black pepper
To make the chutney:
Combine the coconut and the lemon juice in a blender or food processor and puree until smooth. Add the onion, ginger, chiles, salt and blend, adding enough water to make a smooth paste. Heat the oil, add the mustard seeds and fry until they begin to sizzle. Add the coconut paste and heat. Allow to cool and stir in the mint.
To make the scallops:
Blanch the scallops in boiling water for 2-1/2 minutes. Drain and pat dry. In a bowl, add the oil and toss the scallops. Sprinkle the scallops with the chile, salt, and pepper and toss well to coat evenly.. Thread the scallops on skewers and grill over a medium hot fire until they are golden brown outside and opaque throughout, about 5-6 minutes, turning occasionally.
Serve the scallops with the chutney drizzled over them or on the side.
Yields 4-6 servings.
Recipe by Dave DeWitt and Nancy Gerlach.